Description
The selection of ingredients and
preparation of food that involves
modification of the recipe is essential
towards a healthier option. Recipes can
be modified to include more fibre, less fat,
especially the saturated fat, less added
sugars, low salt and lower energy content.
Recipe modification also enhancing
the nutritional value of cooked food by
increasing proteins, providing essential
amino acids and essential fatty acids for
growing up children, elderly and unhealthy
individual. The modifications proposed in
this book are intended to benefit many
individuals and students for better overall
health through healthier and tastier food.
In this book, the original recipe is kept
with a clear suggestion of modification
followed by improvement of important
nutritional value.